Gingerbread Syrup


This simple syrup makes a lovely homemade gift and adds a festive flavour to drinks and desserts - stir into hot chocolate, warm apple juice or Prosecco or drizzle over ice cream.

  • STEP 1

    Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle.

  • STEP 2

    To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.

Sterilising bottles:

Wash the bottles in hot, soapy water, rinse, then place on a baking tray and put in  a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.

Credit: Cassie Best


Prep time: 5 Minutes

Cook time: 5 Minutes

Serves: 8

  • 300g golden caster sugar

  • 1 tbsp ground ginger

  • 1 cinnamon stick

  • Edible gold glitter (optional)

  • To decorate:

  • 1 cinnamon stick